Potato-Rosemary Galette

The humble potato gets a glamorous makeover in this simple side, which shreds them to bits, tosses them with dried rosemary, salt and pepper, then browns the mixture to a delicate crisp.

Total Time: 0:30

Prep: 0:10

Level:
Moderate

Serves:
6

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Ingredients

4 medium baking potatoes

1 tsp. dried rosemary

1 tsp. salt

1 tsp. Freshly ground pepper

3 tbsp. Stick Butter

Directions

Pour water from bowl; dry potatoes with paper towels. Quickly shred using shredding disk of a food processor or the large holes of a 4-sided grater. Dry bowl; add potatoes, rosemary, salt and pepper; toss to mix.

Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat until butter stops foaming. Add potatoes, pressing them with a broad spatula into an even layer.

Cook 2 to 3 minutes, pressing down occasionally with spatula, until lightly browned on bottom. Dot top with remaining butter. Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender when pierced.

Uncover and invert a large flat plate or baking sheet over skillet. Holding both together with oven mitts or potholders, carefully invert galette onto the plate. Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.